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207results about How to "Increase the content of dietary fiber" patented technology
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High-dietary-fiber nutritional meal replacement powder and processing method thereof
InactiveCN104757545ARich in vitaminsComprehensive Mineral NutrientsFood preparationFiberMeal replacement
The invention discloses high-dietary-fiber nutritional meal replacement powder and a processing method thereof, relates to a meal replacement powder food, and particularly relates to the high-dietary-fiber nutritional meal replacement powder which contains polyunsaturated fatty acids, is rich in nutrition, diversified in mouthfeel, and easy to process, store and eat as well as a processing method thereof. The high-dietary-fiber nutritional meal replacement powder comprises the following raw materials in parts by weight: 3-30 parts of flaxseed powder, 20-60 parts of cereal powder, 10-35 parts of soybean powder, 3-16 parts of dietary fiber powder and 1-15 parts of fruit and vegetable powder. The processing method of the high-dietary-fiber nutritional meal replacement powder comprises the following steps: carrying out hot air drying curing or expansion curing on cereals and soybeans respectively, and crushing at a low temperature to 80-100 meshes for later use; drying flaxseed powder, dietary fiber powder, cereal powder, soybean powder and fruit and vegetable powder, blending in proportion, and mixing evenly; and packaging quantitatively so as to obtain the nutritional meal replacement powder.
Owner:XIAMEN BAIQUAN LIKANG BIOLOGICAL SCI & TECH CO LTD
Preparation method of asparagus whole powder and asparagus solid beverage
InactiveCN102266018AHigh nutritional valueRetain nutritionFood preparationAsparagus adscendensDrum drying
The invention discloses a preparation method of asparagus whole powder and asparagus solid beverage, which belongs to the technical field of food processing. A method for preparing whole asparagus powder, comprising the following steps: (1) selecting and cleaning raw materials; (2) cutting into pieces and blanching; (3) crushing and beating; (4) miniaturization treatment; (5) homogenizing; 6) Sterilization; (7) Drum drying; (8) Crushing and sieving. The first preparation method of the asparagus solid beverage is to use the above-mentioned asparagus whole powder as the main raw material, and mix it with other powdery raw materials evenly to obtain the asparagus solid beverage. The second preparation method of the asparagus solid beverage is to prepare the asparagus pulp before homogenization, so that the asparagus slurry and other powdery raw materials are evenly mixed, and other processes are similar to the preparation method of the whole asparagus powder. The production of asparagus products by the method of the invention has low cost, high production efficiency, continuous production can be realized, and the product has good quality, good brewability and rich nutritional value.
Owner:CHINA AGRI UNIV
Methods for preparing shredded mushroom and mushroom dried meat floss
The invention discloses methods for preparing shredded mushroom and mushroom dried meat floss by using stems of waste mushrooms generated during mushroom processing. The method for preparing shredded mushroom comprises the following steps of: sequentially carrying out softening process, acid soaking process, high-pressure saturated steam process and shredding process on the stems of mushrooms to prepare the shredded mushroom. The method for preparing mushroom dried meat floss comprises the following steps of: mixing the shredded mushroom with raw materials with different flavors, frying and twisting to be loose. Pyroligneous and high-pressure steam process in the method provided by the invention can soften and separate fibrous tissues of the stems of mushrooms furthest so that the fibers of the stems of the mushrooms are completely and thoroughly separated, and the diameter of the prepared shredded mushroom stem is between 0.4mm and 0.5mm. The mushroom dried meat floss prepared with the method provided by the invention is mellow and tasty, contains more dietary fibers, and has favorable practical value and popularization prospect.
Owner:健盛食品股份有限公司
Hulless oat enriched bread and preparation method thereof
InactiveCN101946815APromote growth and developmentAnti agingDough treatmentPolygonum fagopyrumNutritive values
The invention relates to a hulless oat enriched bread and a preparation method thereof, belonging to the field of food. The bread of the invention comprises the following raw materials in parts by weight: 100-120 parts of bread flour, 45-55 parts of hulless oat flour, 5-15 parts of buckwheat, 5-15 parts of corn starch, 15-25 parts of black soybean powder, 35-45 parts of vegetable oil, 5-7 parts of whole milk powder, 50-60 parts of fresh eggs, 7-9 parts of yeast, 45-55 parts of sugar, 1-1.5 parts of salt and 50-60 parts of water. In the invention, the hulless oat is rich in dietary fiber (DF), vitamin and mineral composition, has high-content protein, and has low-content carbohydrate, so that the hulless oat is added to the bread to be capable of improving the nutritional value and taste of the bread, playing roles in reducing blood fat and blood pressure, controlling and reducing blood sugar, promoting growth and development of children and delaying senility for the aged at the same time, and having effective preventive effects for carcinoma of the rectum, biliary calculus and phlebeurysma.
Owner:INNER MONGOLIA UNIV OF SCI & TECH
High-fiber coarse food grain black sesame paste and preparation method thereof
ActiveCN102210466AIn line with the concept of healthy eatingHigh nutritional valueFood preparationFiberGranularity
The invention provides high-fiber coarse food grain black sesame paste and a preparation method thereof. The black sesame paste consists of the following components in percentage by weight: 10 to 15 percent of black sesame, 25 to 35 percent of rice, 10 to 15 percent of bran superfine powder, and 35 to 45 percent of coarse food grains. The invention also provides a method for manufacturing high-fiber coarse food grain black sesame paste, which comprises the following steps: frying and finely grinding black sesame; crushing and puffing the rice and the coarse food grains after frying and finelygrinding to prepare flour; performing ultra-fine pulverization on puffed bran to obtain bran ultra-fine flour (the granularity is required to be less than or equal to 50 micron meters); and mixing the raw materials according to a weight ratio, wherein the dietary fiber content of the product is improved to over 5 percent. In the method, the black sesame paste is scientifically combined with high-fiber coarse food grains, the defects of overhigh heat and less dietary fiber content can be overcome, and the black sesame conforms to the healthy dietary concept of modern consumers; and associationof the raw materials ensures that the nutrition can be more complete, and the higher nutrition value is, and the functions of regulating intestines and stomach and preventing Three High (high blood pressure, high cholesterol, high blood sugar) can be realized after long term administration.
Owner:HUNAN RENRENJIA FOOD
Healthy high-calorie nutritional bar and preparation method thereof
The invention discloses a healthy high-calorie nutritional bar which is prepared from the following raw materials: nut grains, cereal grains, protein powder, dietary fibers, dried fruits, sugar and syrup, coconut oil, soya bean lecithin, a wetting agent and a natural antioxidant. The preparation process comprises the following steps: uniformly mixing dried materials, heating and melting the coconut oil and soya bean lecithin, heating the sugar and syrup and the wetting agent, uniformly mixing and stirring the materials for aggregating, performing mold injection, molding, slicing, and packaging, thereby obtaining the finished product. The nutritional bar disclosed by the invention can achieve the effects of rapidly replenishing energy, enhancing tolerance and promoting fatigue recovery; the added nuts and dried fruits can rapidly replenish energy, vitamins and mineral substances; the added protein powder and inulin can achieve the effects of increasing the contents of proteins and dietary fibers in the product; the added coconut oil and soya bean lecithin can achieve excellent crisping property and emulsifying property; and the wetting agent is added into the sugar and syrup, so that the product has a certain moistness. In addition, due to the added natural antioxidant, oil oxidation is avoided, so that the quality guarantee period of the product is prolonged.
Owner:安徽元麦凡康食品有限公司
High activity soy bean edible fiber powder preparation process using instant flash steaming drying method
The present invention is instantaneous flash drying process of preparing high activity soybean dietary fiber powder. Wet soybean residue as material is produced into dietary fiber powder through the technological steps of modulation, press filtering, drying, superfine crushing and sterilizing. The combined mechanical dehumidifying and special drying process can eliminating water from soybean residue skillfully while minimizing the hot denaturation of protein. The superfine crushing can make the granularity of the product reach 100-300 mesh. The product has light flavor, light color and high content of protein and dietary fiber, and may be used widely in various kinds of food product. The production process has low power consumption, low production cost and high drying efficiency.
Owner:北京硕泰生物技术有限责任公司
Konjak biscuit and preparing method thereof
InactiveCN106720037AIncrease the content of dietary fiberGreat tasteDough treatmentModified nutritive productsNutritive valuesVegetable oil
The invention provides a konjak biscuit and a preparing method thereof. The konjak biscuit is prepared from, by weight, 10-20 parts of konjak powder, 16-26 parts of oat powder, 18-28 parts of corn starch, 8-18 parts of soyabean protein powder, 3-13 parts of milk powder, 15-25 parts of vegetable oil, 8-18 parts of oligomerization isomaltose, 4-14 parts of xylitol, 17-27 parts of eggs and 1-3 parts of swelling agent. The konjak biscuit contains abundant dietary fibers, the nutritive value is high, the mouthfeel is good, the konjak biscuit is low in sugar and oil, people have obvious satiety after eating the konjak biscuit, and the konjak biscuit has an antiobesity action; meanwhile, the preparing method is simple and easy to carry out.
Owner:ANKANG AGRI SCI RES INST
Food and feed compositions including resistant starch
ActiveUS7252836B2Increase the content of dietary fiberReduce morbidityDough treatmentFood processingWeight gainingResistant starch
Owner:CORN PROD DEV INC +1
Nutritious health-care cassava moon cake wrappers, moon cake stuffing, moon cakes with nutritious health-care cassava moon cake wrappers and/or moon cake stuffing, and making method of moon cake wrappers, moon cake stuffing and moon cakes
InactiveCN103250760AGolden colorDelicate tasteDough treatmentBakery productsDietary fiberOlder people
The invention provides nutritious health-care cassava moon cake wrappers, moon cake stuffing, moon cakes with the nutritious health-care cassava moon cake wrappers and / or the moon cake stuffing, and a making method of the moon cake wrappers, the moon cake stuffing and the moon cakes. The method includes making the moon cake wrappers, making the moon cake stuffing, making moon cake dough and making cassava moon cakes. The moon cake wrappers are mainly made of cassava powder, flour, honey or invert syrup and are low in heat, low in sugar, low in fat and the like. The moon cake stuffing comprises pine nuts, cashew nuts, walnuts, peanuts and the like and is capable of lowering blood fat, detoxifying, tonifying spleen and stomach, and the like. The made moon cakes are exquisite in appearance, soft, fine and smooth in taste, and suitable for old people and children, excessive sweetness and greasiness are avoided, and peoples' requirements for moon cakes are satisfied.
Owner:TROPICAL CORP STRAIN RESOURCE INST CHINESE ACAD OF TROPICAL AGRI SCI
Method for manufacturing vegetable mud jelly tasted immediately chewy when put into the mouth
The utility model provides a making method of a vegetable paste jelly which can melt as soon as putting the vegetable paste jelly into the mouth. The making method belongs to the technical field of fruit and vegetable processing and convenience food processing. The invention uses the pumpkin paste, green soybean paste or carrot paste and so on as the raw materials, adopts xylitol as sweet agent, uses pre-gelatinized starch and gellan gum as thickener, and uses gluconic acid-triangle-lactones and sodium citrate as acidity regulator. The vegetable paste jelly products making procedure can be described as follows. Firstly, various accessories should be blended sufficiently; secondly the accessories should be heated and mixed to make the accessories dissolve; and then the vegetable paste is added to mix evenly; next procedure is to adjust the pH value to 5.0-5.5; and the last procedure is a series of de-aerating, canning, sterilizing by boiling with water for 20 minutes under the 90 centigrade condition. Finally the vegetable paste jelly can be produced after cooling. The product uses the fresh vegetables or the vegetables processing leftovers as raw materials, which improves the utilization ratio of the vegetable. The product is edible instantly, and can be cooked as vegetable together with other materials. The vegetable paste jelly will not be burnt in the process of cooking and will melt as soon as putting the jelly into the mouth. The product is lustrous, has a good taste, keeps full-bodied vegetable aroma, is suitable for people of all ages, and is healthy vegetable food.
Owner:南京喜之郎食品有限公司
Straw stalk hemicellulose B preparation method
The invention discloses a straw stalk hemicellulose B preparation method, comprising the following steps: after grinding dry straw stalk, mixing the grinded straw stalk with NaOH solution, vibrating at 25-45 DEG C for 6-24h; adjusting the pH value of filtrate to 4.5-5.5 and using 90%-98% of ethanol for precipitation. The invention has the advantages of simple process, high product purity, low production cost and the like, thus being applicable to industrialized production; the yield is 12-14%, the obtained straw stalk hemicellulose B has good physical and chemical properties, low viscosity and good swelling power and water-holding ability and the content of dietary fiber is more than 92%.
Owner:SHANGHAI NORMAL UNIVERSITY
Nutritional meal replacement powder containing high dietary fiber and processing method thereof
InactiveCN108936236ARich in vitaminsComprehensive Mineral NutrientsFood ingredient as replacerFiberMeal replacement
The invention discloses nutritional meal replacement powder containing high dietary fiber and a processing method thereof, and relates to a meal replacement powder food. The provided nutritional mealreplacement powder containing high dietary fiber contains polyunsaturated fatty acids and rich nutrients, has diverse tastes and is easy to process, preserve and eat, and the processing method is alsoprovided. The nutritional meal replacement powder containing high dietary fiber is prepared from the following raw materials in percentage by mass: 3-30 of inulin, 20-60 of cereal flour, 10-35 of bean flour, 3-16 of dietary fiber powder and 1-15 of fruit and vegetable powder. The processing method of the nutritional meal replacement powder containing high dietary fiber comprises the following steps: curing the cereal and beans by hot air drying or puffing separately, and performing pulverizing at low temperature to 80-100 meshes for later use; and drying the inulin, the dietary fiber powder,the cereal flour, the bean flour and the fruit and vegetable powder separately, performing compounding proportionally, and performing uniform mixing and quantitative packaging to obtain the nutritional meal replacement powder.
Owner:丹凤县商山丹水食品有限公司
Preparation method of blueberry solid beverage
Owner:浙江蓝美生物技术有限公司
Planting method of tartary buckwheat rich in gamma-aminobutyric acid and dietary fibers
ActiveCN104488537ARaise gamma-aminobutyric acidIncrease the content of dietary fiberSuperphosphatesExcrement fertilisersDiseasePolygonum fagopyrum
The invention discloses a planting method of tartary buckwheat rich in gamma-aminobutyric acid and dietary fibers. The planting method includes the steps: firstly, performing fine soil preparation, plowing deep and sunning the upturned soil, sufficiently applying base fertilizers, plowing, raking and forming irrigation and drainage ditches; secondly, sprouting buckwheat by conventional technology for 24-48 hours, soaking the sprouted buckwheat in 1-5% salt solution for 1-3 hours and then seeding; thirdly, performing field management including cultivating and weeding, and cultivating and ridging; fourthly, performing supplementary pollination; fifthly, preventing disease and pest injury and timely harvesting the tartary buckwheat. The content of the gamma-aminobutyric acid and the dietary fibers in harvested tartary buckwheat grains is obviously higher than that of common tartary buckwheat, fruits are completely filled, the tartary buckwheat is fine in quality and high in yield, economic benefits are obviously improved, and the planting method has an important significance for high added value production and popularization.
Owner:合肥巾帼农业科技有限责任公司
Preparation method of high-dietary-fiber oleogel
InactiveCN107296260AIncrease the content of dietary fiberNo side effectsDough treatmentFood ingredient as thickening agentIrreversible adsorptionChemistry
The invention relates to a preparation method of high-dietary-fiber oleogel. The preparation method comprises the steps of preparing cellulose water dispersion, mixing the cellulose water dispersion and hydrophilic colloid, dispersing oil phase in the mixed system to prepare oil-in-water emulsion, and treating the oil-in-water emulsion to obtain the oleogel, or adding food additives to promote the emulsion to form gel to obtain the oleogel, wherein the treatment method comprises a drying method and a freezing method. Cellulose particles service as emulsifiers, the hydrophilic colloid serves as a stabilizer and a thickening agent, the cellulose particles are irreversibly adsorbed on the oil water interface, the hydrophilic colloid intersperse the cellulose network structure to jointly form a three-dimensional network structure, liquid fat can be constrained efficiently, the prepared emulsion gel has high stability, and long-time storage and transportation are facilitated; the method is simple, convenient, high in dietary fiber content of the prepared high-dietary-fiber oleogel, economic and environmentally friendly; the oleogel is physical gel, does not change the chemical property of the oil phase, avoids generation of trans-fatty acid, and has good application prospect in the fields of food, medicines and cosmetics.
Owner:HUAZHONG AGRI UNIV
Dried shrimp meat floss containing vegetable protein
The invention provides a dried shrimp meat floss containing vegetable protein, comprising the following raw materials by weight: 200 to 230 parts of shrimp meat, 30 to 40 parts of soya bean, 20 to 30 parts of mung bean, 30 to 40 parts of japonica rice, 10 to 20 parts of the seed of Job's tears, 4 to 5 parts of Galium aparine L., 4 to 5 parts of common bletilla, 3 to 4 parts of mulberry leaf, 3 to 4 parts of unprocessed rehmannia root, 3 to 4 parts of galagal rhizome, 4 to 5 parts of glossy ganoderma, 3 to 4 parts of red sage root, 3 to 4 parts of lotus plumule, 2 to 3 parts of sesame leaf, 3 to 4 parts of Chinese dwarf cherry leaf, 10 to 15 parts of green tea, 50 to 70 parts of rice wine, 20 to 30 parts of curry powder, 5 to 10 parts of minced ginger, 20 to 40 parts of salt, 20 to 30 parts of soy, 10 to 50 parts of white sugar, a proper amount of olive oil and a proper amount of water. According to the invention, the dried shrimp meat floss is rich in animal protein and vegetable protein, can be easily absorbed by a human body and has rich nutrients and delicate taste; cereals are especially added, so the contents of starch and dietary fiber in the floss are increased; extracts of medicinal traditional Chinese medicinal materials like Galium aparine L. and common bletilla with cold dispelling, pain relieving and beauty fostering effects are added; thus, the dried shrimp meat floss is especially applicable to females and ideal health food for females.
Owner:HEFEI FULAIDUO FOOD
Tooth grinding hotdog for pets and preparation method of tooth grinding hotdog
ActiveCN106720946APrevent obesityReasonable collocationAnimal feeding stuffAccessory food factorsHydrolysateFish oil
The invention discloses a tooth grinding hotdog for pets. The tooth grinding hotdog is prepared from an inner-layer sausage, interlayer stuffing and an outer-layer pork skin, wherein the inner-layer sausage is prepared from a first meat material, a component A and a component B; the interlayer stuffing is prepared from a second meat material, a component C and a component D; the component A is prepared from rice flour, vegetable protein, white granulated sugar, yeast hydrolysate, sweet potato flour, table salt, citric acid, garlic powder and functional auxiliary materials; the component B is prepared from glycerol and smoking spice; the component C is prepared from starch and table salt; the component D is prepared from glycerol and fish oil. The tooth grinding hotdog for the pets, disclosed by the invention, has balanced nutrients, bright color and very good layering, has the effects of cleaning teeth and grinding the teeth, and can also be used for improving digestion and refreshing the breath. The invention further discloses a preparation method of the tooth grinding hotdog for the pets; the preparation method has the advantages of a few of steps, simple flow and safety in operation.
Owner:SHANDONG HAICHUANG IND & TRADE CO LTD
Composite modifier for whole-wheat bread, whole-wheat bread composition, whole-wheat bread and preparation method of whole-wheat bread
InactiveCN107439633AIncrease the content of dietary fiberGreat tasteDough treatmentBaking mixturesXylanase YAlpha-amylase
The invention discloses a composite modifier for whole-wheat bread, a whole-wheat bread composition, the whole-wheat bread and a preparation method of the whole-wheat bread. The composite modifier comprises 70-93wt% of vital wheat gluten, 6-28wt% of sodium stearoyl lactylate, 0.2-1wt% of alpha-amylases, 0.05-0.3wt% of xylanase and 0.3-1.5wt% of lipases based on 100wt%. The vital wheat gluten, the sodium stearoyl lactylate, the alpha-amylases, the xylanase and the lipases are mixed in a specific proportion to obtain a mixture to be used as the composite modifier, so that the mixture can cooperate with the 100wt% of the whole wheat flour for use, and the whole-wheat bread being good in mouth feel can be obtained.
Owner:COFCO NUTRITION & HEALTH RES INST +1
Biscuit with effects of purging gut, detoxifying, maintaining beauty and keeping young and preparing method thereof
ActiveCN107279231AHigh nutritional valueRich in nutrientsDough treatmentPre-baking dough treatmentChemistryWhey protein powder
The invention belongs to the technical field of food, and particularly relates to a biscuit with the effects of purging the gut, detoxifying, maintaining beauty and keeping young and a preparing method thereof. The biscuit is prepared from wheat flour, quinoa flour, oat flour, chia seed powder, potato flour, white kidney bean flour, whey protein powder, trehalose, resistant dextrin, white granulated sugar powder, red-yeast millet flour, Chinese-soapberry-fruit peel powder, jasmine flower extract, coconut oil, sodium bicarbonate, ammonium bicarbonate and salt. The biscuit with the effects of purging the gut, detoxifying, maintaining beauty and keeping young does not contain a preservative and an artificially-synthesized sweetening agent, the compatibility of components of all raw materials is scientific, paste forming is easy, and the made biscuit is high in dietary fiber content, balanced in nutrition, fragrant and sweet, delicious, good in quality and low in fat and sugar; the obvious satiety feeling exists after the biscuit is eaten, and the biscuit has the obvious effects of losing weight, purging the gut, detoxifying, maintaining beauty, keeping young and the like.
Owner:广东四季优美实业有限公司
High-fiber and low-sugar potato nutritional compound powder and preparation method thereof
PendingCN107212329AReduce moisture contentReduced activityDough treatmentYeast food ingredientsFiberPotato starch
The present invention provides high-fiber and low-sugar potato nutritional compound powder and a preparation method thereof. A potato starch by-product of potato residues is subjected to a wet method superfine crushing treatment and a preliminary dehydration, starch, proteins, and at least one of any of dry ingredients of polyphenols, food gums, food grade mineral salts, food grade vitamins, etc., are added into the wet materials, the mixture is subjected to a preliminary "backfilling and moisture absorbing", then a drying is conducted to remove water content in the mixed materials, and the high-fiber and low-sugar potato nutritional compound powder is obtained. The backfilling and moisture absorbing can reduce drying energy consumption. Besides, main nutrient contents can be adjusted according to requirements of products and customers at will, the finally adjusted product has nutrient contents comparative to or even more than that of commercially available potato full powder. A processing performance of the potato nutritional compound powder is better than that of the commercially available potato full powder due to the fact that starch at relatively low temperature is almost never gelatinized in a production process. The potato nutritional compound powder can be used for processing of potato staple food and snack food, and can play effects of lowering blood lipids and blood sugar in a long-term consumption.
Owner:INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI +1
Cereal health maintenance biscuits and making method thereof
InactiveCN104286100ASimple preparation processIncrease the content of dietary fiberDough treatmentBakery productsSmoked PlumVegetable oil
The invention discloses cereal health maintenance biscuits and a making method thereof. The cereal health maintenance biscuits comprise, by weight, 100 parts to 160 parts of soybean meal, 100 parts to 140 parts of corn flour, 30 parts to 40 parts of purple potato starch, 50 parts to 80 parts of buckwheat powder, 40 parts to 60 parts of red bean powder, 3 parts to 5 parts of ginseng, 7 parts to 9 parts of elecampane, 10 parts to 16 parts of smoked plums, 5 parts to 9 parts of liquorice, 5 parts to 9 parts of bulbus fritillariae cirrhosae, 5 parts to 9 parts of fleece-flower roots, 10 parts to 20 parts of vegetable oil, 10 parts to 20 parts of eggs, 20 parts to 30 parts of honey, 3 parts to 5 parts of salt and 150 parts to 250 parts of water. The cereal health maintenance biscuits are simple in making technology and high in dietary fiber content, extractive of Chinese herbal medicine is added so that the cereal health maintenance biscuits have the certain health maintenance and heal care effect, and the cereal health maintenance biscuits are beneficial to physical health of eaters if the eaters eat the cereal health maintenance biscuits frequently.
Owner:刘韶娜
Auricularia nigricans high-yield strain formula and cultivation method
InactiveCN108651156AReduce blood clottingUnique anticancer activityCultivating equipmentsMushroom cultivationShiitake mushroomsPhosphate
The invention relates to an auricularia nigricans high-yield strain formula and a cultivation method. A primary culture medium is prepared from, by weight, 10-15 parts of carrots, 2-5 parts of turnippowder, 1-3 parts of chili powder, 3-5 parts of common yam rhizome powder, 2-4 parts of shiitake mushroom powder, 30-50 parts of lignin, 20-40 parts of pectin, 10-20 parts of peptone, 0.1-0.5 part ofmonopotassium phosphate, 1-1.5 parts of calcium carbonate, 0.1-0.5 part of zinc sulfate, 1-1.5 parts of magnesium chloride, 20-25 parts of trehalose and 1,000-1,200 parts of water. Accordingly, the carrots, turnips and common yam rhizomes are adopted as adding raw materials of a seed breeding culture medium, a cultivar culture medium and a culture medium, it is guaranteed that auricularia nigricans has the new effects of replenishing blood, reducing blood clotting, moistening the lung, and dissolving calculus, and it can be guaranteed that the auricularia nigricans has the properties of beingspecial in color and luster, bright white in color, crystal clear and faultless.
Owner:山东省科创食用菌产业技术研究院 +2
Fast nutritional staple food for diabetes and preparation method thereof
InactiveCN102640900AImprove performanceImprove utilizationFood preparationPolygonum fagopyrumCellulose
The invention discloses fast nutritional staple food for diabetes. The product comprises the following raw materials: corn, oats, buckwheat, pumpkin powder and the like. The staple food has the following beneficial effects: firstly, the staple food can provide sufficient calories for eaters and has standard staple food characteristics; the product also has good edibility and can well meet the rigorous demands of the eaters; plenty of celluloses in the product are beneficial to promoting the blood sugar to keep stable; rich trace elements such as chromium, magnesium, zinc, calcium and selenium have the blood sugar reducing effect like insulin and assist insulin to play a role in reducing the blood sugar; and rich vitamins B and E can be used for reducing the complications in eyes, kidneys, heart and blood vessels and the like which are liable to the diabetes patients.
Owner:QIQIHAR MEDICAL UNIVERSITY
Functional dried minced chicken and preparation method thereof
ActiveCN103584153AIncrease the content of dietary fiberMake up for nutritional deficienciesFood ingredient functionsFood preparationMinced chickenFlavor
The invention discloses functional dried minced chicken and a preparation method thereof. The functional dried minced chicken is characterized in that chicken bones are added into dried chicken slices in the forms of chicken bone nutrient emulsion and superfinely crushed chicken bone meal and accessory materials like oat dietary fiber, fresh egg yolk, anhydrous mycose, composite phosphate and the like are added. The preparation method comprises the following steps: (1) preparation of chicken bone enzymatic hydrolysis liquid; (2) preparation of secondary extraction chicken bone nutrient liquid; (3) preparation of chicken bone emulsion; (4) preparation of superfinely crushed chicken bone meal; and (5) preparation of dried minced chicken. The invention has the following advantages: the functional dried minced chicken has rich and balancing nutrients, fine and smooth meat quality, rich flavor, abundant dietary fiber and certain functionality; no essence, pigment or color fixative is added; minced chicken and chicken bones are used as raw materials for processing of the dried minced chicken, so product cost is substantially reduced and added values of by-products of chicken processing are increased; moreover, the preparation method realizes comprehensive and effective utilization and zero waste of chicken bones.
Owner:四川省雅士科技有限公司
Minor cereal porridge can
InactiveCN102318796ANaturally NutritiousWith health functionFood preparationFood additiveNatural food
The invention belongs to the technical field of foods, in particular to a minor cereal porridge can which contains fructo-oligosaccharide (FOS) and tomato paste. The minor cereal porridge can is formed by sealing a metal can or a plastic cup filled with a minor cereal porridge food, wherein the minor cereal porridge food is mainly prepared from the following components in parts by weight: 3-15 parts of FOS, 1-9 parts of tomato paste, 76-93 parts of water, 0-1 part of konjaku flour, 30-70 parts of bean and 30-70 parts of minor cereals, wherein the bean is one or more of kidney bean, garden peaand green soybean; and the minor cereal is one or more of shelled corn, shelled oat, rice, barley and wheat kernel and rice kernel. In the invention, porridge is prepared by making soup in a way of diluting FOS and tomato paste with water, mixing the soup with minor cereals and curing, so that a fully natural food which keeps a natural color and does not contain any chemical additive is obtained,and the defects of monotonous mouthfeel, small quantity of soybean cereals and large quantity of food additives existing in the conventional eight-treasure porridge food are overcome.
Owner:余世明
Production method and product of andrias davidianus purple perilla noodles
Owner:HUNAN DAXIANGXI KONIAC
Asparagus lettuce planting method
InactiveCN106818121AStrong disease resistanceImprove cold resistanceSeed and root treatmentPlant cultivationDiseaseBlack spot
The invention discloses an asparagus lettuce planting method, and relates to the technical field of planting. The method comprises the steps of soil preparation and fertilization, preparation of asparagus lettuce seeds, sowing and seedling growing, field planting, field management, harvesting and the like. The asparagus lettuce planting method has extremely remarkable advantages that the germination rate of the seeds reaches 92.3%-97.4%, the survival rate of transplanted seedlings reaches 86.9%-96.2%, the cultivated seedlings are strong in growth vigor, developed in root system and strong in disease resistance, and the morbility of downy mildew and black spot is obviously lowered in a cultivation period.
Owner:泸州盛鑫华农农业有限公司
Refined wheat edible fiber chewing tablet and its preparing method
ActiveCN101103820AHas a wheat flavorImprove palatabilityConfectionerySweetmeatsFiberMagnesium stearate
The invention relates to a refined wheat dietary fiber chewable tablet and the production method belonging to food processing technical field, which comprises refined wheat dietary fiber of 60 percent to 80 percent, xylitol of 0 percent to 10 percent, maltodextrin of 0 percent to 15 percent, hydroxypropyl cellulose of 5 percent to 15 percent, microcrystalline cellulose of 0 percent to 10 percent, glutin of 2 percent to 7 percent and magnesium stearate of 1 percent to 3 percent, the main and auxiliary materials are made into uniform microspherical wet mixing granulation by the method of the effective synergia bonding under the condition of normal temperature and pressure and multidimensional stirring; after being dried and sieved, the wet mixing granulation is pressed into pieces so as to become the refined wheat dietary fiber chewable tablet with a dietary fiber of 60 percent to 80 percent, and then is sterilized and packed for being a finished product. The chewable tablet is made by adopting the refined wheat dietary fiber as the main material, and the content of the dietary fiber reaches 60 percent to 80 percent, thereby the chewable tablet has the advantages of natural wheat flavor, good palatability, simple production process, low energy consumption and moderate hardness, so which is an ideal dietary fiber supplement for the body.
Owner:江苏江南上一道科技股份有限公司
Artificial seedling culture method for asparagus lettuce seeds
InactiveCN105746131AStrong growthWell developed root systemBiocidePlant growth regulatorsRoot systemGermination
The invention discloses an artificial seedling culture method for asparagus lettuce seeds. The artificial seedling culture method comprises the following steps of: preparing the asparagus lettuce seeds; soaking the asparagus lettuce seeds for pretreatment; treating the asparagus lettuce seeds with medicaments; disinfecting the asparagus lettuce seeds; accelerating germination of the asparagus lettuce seeds; sowing the asparagus lettuce seeds. Compared with the current asparagus lettuce seedling culture technology, the artificial seedling culture method disclosed by the invention has the advantages that the seed germination rate is 94 to 96 percent, and the seedling transplanting survival rate is 89.5 to 94 percent; cultured seedlings grow strongly, with robust roots and high disease resistance; in the culture stage, the morbidity of downy mildew and black spot is obviously reduced, and after being transplanted, the seedlings are high in adaptability; furthermore, the cold resistance of asparagus lettuce can be further enhanced; asparagus lettuce stems are more robust, taste good, and are high in harvesting yield and good in economic benefit.
Owner:夏志刚
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